In a shallow dish combine cornmeal, salt, and pepper. Coat both slices of tomato slices with cornmeal mixture. IN a large skillet heat the oil over medium heat. Add tomato slices half at a time, cook about 4 minutes or until golden brown, turning once halfway through cooking and adding more oil if necessary. Drain on paper towels. Repeat with remaining slices.

In a medium bowl drizzle the mesclun with the 4 t olive oil and vinegar; toss to coat. Season to taste with salt and pepper.